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Chewy Chocolate Chip Cookies - top down shot

This easy Chewy Chocolate Chip Cookies recipe is soft and chewy. Packed full of yummy, chopped chocolate chunks, cakey and soft, with a delicious vanilla and brown sugar cookie. The secret though is the sprinkle of sea salt flakes on top! That’s what makes these cookies extra tasty!

Chewy Chocolate Chip Cookies - top down shot wide

Why are these Chewy Chocolate Chip Cookies so good?

Ok, so I’m going to share my secret to a really good chocolate chip cookie. It’s in the sugar. I use both brown and white sugar. The white sugar helps give it those crispy edges, and the brown sugar, along with the addition of an egg yolk, help give it it’s chewy texture. And that, is what I love about these cookies. They’re absolutely perfect!

The other stand out ingredients that make this a stunner recipe are the addition of cake flour, which give it a delicate crumb and the sea salt flakes on top make these even tastier!

Chewy Chocolate Chip Cookies - Nick Makrides holding a cookie

What do they taste like?

The smell of freshly baked chocolate chip cookies brings a smile to anyone’s face. The entire house smells like it. These cookies are a delicious balance of brown sugar and vanilla goodness with yummy bittersweet chocolate. The sea salt flakes on top give it a slight crunch and heighten all of those delicious flavours!

Ingredients for Chewy Chocolate Chip Cookies:

Chewy Chocolate Chip Cookies - Ingredients image

All-purpose flour – also known as plain flour.

Cake flour – Cake flour is plain flour but with added corn starch which results in a much lighter and delicate crumb for your cookies and cakes. It’s easy to make your own. Simply add 1 tbsp of corn starch per 1 cup of plain flour.

Baking powder – this will help give your cookies a slight rise and make them more cake like which is a key characteristic of this cookies texture.

Salt – I used fine salt for this recipe.

Unsalted butter – Make sure your butter is chilled for this recipe. It helps create an almost pastry like consistency.

Caster sugar – Also known as superfine sugar.

Brown sugar – I used regular brown sugar for this recipe. You can use light or dark brown sugar if you like.

Egg – I used a large egg that were at room temperature.

Vanilla extract – Make sure you’re using really good quality vanilla extract! It makes all the difference!

Dark chocolate chips – It’s important to use cooking chocolate fort his recipe. Using non-cooking chocolate will cause the chocolate to seize and bubble as it bakes. Then it has a crumbly texture.

Sea salt flakes – This helps add flavour and cut through the sweetness of the cookie. They also help elevate the chocolate flavour.

How to make Chewy Chocolate Chip Cookies.

Cookies

Chewy Chocolate Chip Cookies - instructional image 01

  1. Preheat a fan forced oven to 180C / 350F. Line a large baking tray with baking paper. Set aside. Add both flours to a large bowl along with the baking powder. Use a whisk to combine.
  2. To a separate bowl add the softened butter, brown sugar, caster sugar, salt and vanilla extract. Use an electric beater to beat until pale and smooth, about 3 minutes.

Chewy Chocolate Chip Cookies - instructional image 02

  1. Add the egg and egg yolk and beat until well combined.
  2. Add half the dry ingredients and 2/3 of the chopped chocolate and use a spatula to mix. Then add the remaining flour and repeat.

Chewy Chocolate Chip Cookies - instructional image 03

  1. Use a large cookie cutter to scoop out 8-10 cookies. Bake for 10 minutes.
  2. Once baked, top with chopped chocolate.

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  1. Use a large cookie cutter to wiggle around each cookie to give it a rounder shape.
  2. Finish with a sprinkle of sea salt flakes.

Chewy Chocolate Chip Cookies - hand holding a single cookie

My Top Tips!

Storage

Cookies can be stored in an airtight container for up to three days.

Dark chocolate

It’s important to use cooking chocolate fort his recipe. Using non-cooking chocolate will cause the chocolate to seize and bubble as it bakes. Then it has a crumbly texture.

Getting perfectly round cookies

Use a large cookie cutter to wiggle around each cookie to give it a rounder shape.

Underbaking

Underbaking your cookies results in a chewier cookie. That’s why you only bake them for 10 minutes in this recipe

Chewy Chocolate Chip Cookies - top down shot

Why don’t you chill the dough before baking?

People typically chill their cookie dough for good reason. It helps the cookie ingredients meld together, resulting in an almost caramel-like cookie. It also results in a thicker cookie. For this particular recipe, you don’t need to do that. In fact, chilling them would result in a super tall cookie.

Chewy Chocolate Chip Cookies - close up top down shot

Other Recipes You Might Like!

Coconut Easter Cookies

Burnt Butter Caramel Cookie Bars

Levain Style Chocolate Chip Cookies

Oatmeal Chocolate Chip Cookies

Double Chocolate Fudge Cookies

Double Chocolate Fudge Cookies - square image

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Make sure you leave a comment down bellow if you try this recipe, or just say hello! I’d love to hear from you! I’ll see you all on the following recipe!

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Chewy Chocolate Chip Cookies - Pinterest image

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Chewy Chocolate Chip Cookies

Serves 8

No ratings yet
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Course: Dessert
Cuisine: American

Ingredients

Cookies

  • 3/4 cup - 115g - all-purpose flour
  • 3/4 cup - 115g cake flour
  • 1 tsp baking powder
  • 1/2 cup - 113g unsalted butter chilled and cubed
  • 1/3 cup - 65g brown sugar
  • 1/3 cup - 70g caster sugar
  • 1/2 tsp salt
  • 1 tsp vanilla extract
  • 1 large egg
  • 1 egg yolk
  • 1 1/2 cups - 300g dark cooking chocolate chopped (see notes)
  • Sea salt flakes to sprinkle


Instructions

Cookies

  • Preheat a fan forced oven to 180C / 350F. Line a large baking tray with baking paper. Set aside.
  • Add both flours to a large bowl along with the baking powder. Use a whisk to combine.
  • To a separate bowl add the softened butter, brown sugar, caster sugar, salt and vanilla extract. Use an electric beater to beat until pale and smooth, about 3 minutes.
  • Add the egg and egg yolk and beat until well combined. Add half the dry ingredients and 2/3 of the chopped chocolate and use a spatula to mix. Then add the remaining flour and repeat.
  • Use a large cookie cutter to scoop out 8-10 cookies. Bake for 10 minutes.
  • Once baked, top with chopped chocolate. Use a large cookie cutter to wiggle around each cookie to give it a rounder shape. Finish with a sprinkle of sea salt flakes.

Notes

Storage
Cookies can be stored in an airtight container for up to three days.
Dark chocolate
It’s important to use cooking chocolate fort his recipe. Using non-cooking chocolate will cause the chocolate to seize and bubble as it bakes. Then it has a crumble texture.
Getting perfectly round cookies
Use a large cookie cutter to wiggle around each cookie to give it a rounder shape.
Underbaking
Underbaking your cookies results in a chewier cookie. That’s why you only bake them for 10 minutes in this recipe!
Why don’t you chill the dough before baking?
People typically chill their cookie dough for good reason. It helps the cookie ingredients meld together, resulting in an almost caramel-like cookie. It also results in a thicker cookie. For this particular recipe, you don’t need to do that. In fact, chilling them would result in a super tall cookie.

Nutrition

Calories : 17kcal
Carbonhydrates: 1g
Protein: 1g
Fat: 1g
Saturated Fat: 1g
Polyunsaturated Fat: 1g
Monounsaturated Fat : 1g
Trans Fat : 1g
Cholesterol: 45mg
Sodium: 207mg
Potassium : 11mg
Fiber: 1g
Sugar : 1g
Vitamin A: 62IU
Calcium: 36mg
Iron: 1mg
Nutrition Disclosure

Chewy Chocolate Chip Cookies - Nick Makrides holding a cookie

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